solids have been removed the liquid is diluted and bottled. Many budget (or supermarket) gins are made this way. The costlier but far more flavoursome way to make gin, is to redistill the alcohol after the botanicals have been added. This is how HDCO produces its superior gins, after a long maceration process, using Finnish ingredients which are some of the best in the world. Blended with the purest Finnish water, 47% Helsinki Dry Gin is made using nine hand-picked botanicals including the Arctic lingonberry, creating a well-rounded and smooth spirit which has its own subtle yet sophisticated personality. It tastes just as good on the rocks without a mixer as it does as part of a G&T garnished with lingonberries and a slice of pink grapefruit.
After I had learnt about the distilling process from Mike and sampled a variety of HDCO’s gins during a tasting session with Marietta, I was able to notice the delicate characteristics of the gin I was drinking, especially aromas of the Nordic forest and the floral, citrusy notes in my Helsinki Dry G&T, which were enhanced immeasurably by the lingonberries in my glass. An hour at HDCO turned into three and I left the distillery better educated and happy. I’ve always said that life is a never-ending journey of education. What better way to add to my knowledge than learning about how premium gin is made and how to make the perfect Finnish G&T. www.hdco.fi Sep-Nov 2018 The Cultured Traveller 239